SE­LEC­TION & STOR­AGE

Daily Local News (West Chester, PA) - - FOOD -

The Leafy Greens Coun­cil ex­plains the dos and don’ts of their name­sake veg­gies, start­ing with the best way to store greens. Wrap them in damp pa­per tow­els and re­frig­er­ate in a per­fo­rated plas­tic bag. Buy greens in good con­di­tion and keep the tow­els moist. In terms of quan­tity, 1 pound of raw kale equals about 2½ cups cooked. And 1 pound of mus­tard greens cooks down to 1½ cups. Fi­nally, avoid alu­minum cook­ware, which af­fects the greens’ look and taste.

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